Tangy Jalapeno Lime Fried Chicken Tacos

If you ask me, street corn and fried chicken are a match made in taco heaven.

These tacos bring together two of my favorite foods in the most delicious way. Crispy, golden-brown chicken meets sweet corn and gets wrapped up in warm tortillas. The jalapeno lime ranch adds just the right kick of heat and creaminess.

I took the classic Mexican street corn flavors – you know, that perfect mix of corn, cheese, and spices – and added my own twist with some Southern-style fried chicken. The whole thing comes together in a way that just makes sense.

It’s the kind of dinner that makes everyone at the table happy, perfect for those nights when you want something a little special but not too fancy.

What Kind of Chicken Should I Use?

For this recipe, chicken tenders are the perfect choice since they’re already portioned in the right size for tacos and cook evenly. If you can’t find tenders at your store, you can easily substitute chicken breasts by cutting them into strips about 1-inch wide. The key is to make sure your chicken pieces are similar in size so they cook at the same rate. Fresh chicken works best for frying, but if you’re using frozen tenders, just make sure they’re completely thawed and patted dry before starting the breading process. The pickle juice brine will help keep the meat juicy, no matter which cut you choose.

Options for Substitutions

This recipe has quite a few ingredients, but don’t worry – there are several swap options that work great:

• Chicken tenders: You can use boneless chicken thighs or chicken breast cut into strips. Just make sure to pound them to even thickness for consistent cooking.
• Pickle juice: No pickle juice? Try using a mix of vinegar and salt water (2:1 ratio) for the marinade. You’ll still get that nice tangy flavor that helps tenderize the meat.
• Buttermilk: Make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Peanut oil: Any neutral oil with a high smoke point works well – try canola, vegetable, or corn oil.
• Cotija cheese: Feta cheese makes a good substitute, though it’s a bit saltier. You could also use crumbled queso fresco or even grated parmesan in a pinch.
• Fresh corn: When fresh corn isn’t in season, frozen corn works too. Just char it in a hot skillet to get that nice grilled flavor.
• Flour tortillas: Corn tortillas are a tasty alternative, or try other flour tortilla varieties like whole wheat or spinach flavored ones.

Watch Out for These Mistakes While Cooking

The success of fried chicken tacos largely depends on the temperature of your oil – using oil that’s not hot enough (around 350°F) will make your chicken greasy and soggy, while too hot oil will burn the coating before cooking the inside. A common mistake is overcrowding the pan with too many chicken pieces, which drops the oil temperature and prevents that perfect golden-brown crust from forming. When making the street corn topping, don’t skip grilling the corn – boiling or steaming won’t give you that essential charred flavor that makes Mexican street corn so special. For the jalapeno lime ranch, remember to taste and adjust the seasoning before adding all the pickled jalapenos at once – it’s easier to add more heat than to tone it down once it’s too spicy.

What to Serve With Fried Chicken Street Corn Tacos?

These loaded tacos are pretty filling on their own, but they pair perfectly with some simple Mexican-inspired sides to round out your meal. A side of black beans and rice makes a great foundation, while some fresh guacamole and chips can add a nice contrast to the crispy fried chicken. For a lighter option, try serving them with a simple cabbage slaw dressed with lime juice and a pinch of salt – the crunch and acidity help balance out the richness of the tacos. If you’re feeding a crowd, you might want to put out some pickled red onions and extra lime wedges so everyone can customize their plate.

Storage Instructions

Keep Components Separate: For the best results, store each component of your tacos separately. Keep the fried chicken in an airtight container in the fridge for up to 3 days. The street corn mixture and jalapeno lime ranch will stay good in sealed containers for 4-5 days in the refrigerator. Store tortillas in their original packaging or a zip-top bag at room temperature.

Make Ahead: You can prep several components in advance! The jalapeno lime ranch can be made 2-3 days ahead and actually tastes better after the flavors meld together. The street corn mixture can be prepared a day ahead – just give it a quick stir before serving. I wouldn’t recommend making the fried chicken ahead as it’s best fresh and crispy.

Enjoy Later: When you’re ready to eat any leftover fried chicken, pop it in the oven at 350°F for about 10-15 minutes to crisp it back up. Avoid microwaving as it’ll make the coating soggy. Warm your tortillas in a dry skillet for about 30 seconds per side just before serving.

Preparation Time	15-30 minutes
Cooking Time	45-60 minutes
Total Time	120-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 180-200 g
• Fat: 200-230 g
• Carbohydrates: 250-300 g

Ingredients

For the chicken:

• 1.5 lb chicken tenders
• 1 cup pickle brine
• 2 cups buttermilk, divided
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp salt, divided
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 2 tbsp hot sauce
• Peanut or vegetable oil (for frying chicken and for pan-frying tortillas)

For the street corn topping:

• 5–6 ears corn, husked and grilled
• 1/3 cup mayonnaise
• 1 garlic clove, minced
• 1 lime, zested and juiced
• 1/3 cup sliced scallions
• 1/3 cup grated cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeño pepper, diced
• 1/2–1 tsp chili powder
• 1/4 tsp salt

For the jalapeño-cilantro ranch sauce:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tbsp dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2–3/4 cup pickled jalapeños
• 2 tbsp brine from pickled jalapeños
• 3/4 cup cilantro leaves (large stems removed)
• 1 tbsp lime juice
• 1/4 cup buttermilk (or milk)

For serving the tacos:

• Flour tortillas
• Crispy bacon, diced (1 strip per taco)

Step 1: Marinate the Chicken

• 1.5 lb chicken tenders
• 1 cup pickle brine
• 1 cup buttermilk

In a medium bowl, combine 1 cup pickle brine and 1 cup of the buttermilk.

Submerge the chicken tenders in this mixture, cover with plastic wrap, and let it marinate in the refrigerator for at least 2 hours—or, for the best flavor, overnight.

This gives the chicken a tangy brined flavor and ensures it’s juicy.

Step 2: Prepare the Breading Station

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper
• 1 cup buttermilk
• 2 tbsp hot sauce

Set up two medium bowls.

In one, whisk together the all-purpose flour, cornstarch, 1 tbsp garlic powder, 1 tbsp paprika, 1 tsp salt, 2 tsp onion powder, 2 tsp black pepper, and 1 tsp cayenne pepper.

In the second bowl, combine the remaining 1 cup buttermilk with 2 tbsp hot sauce.

Add a few tablespoons of the buttermilk mixture into the seasoned flour and mix to create small clumps—this helps the breading stick and creates a crunchier crust.

I find that this little step really improves the final texture!

Step 3: Bread the Chicken

• marinated chicken tenders from Step 1
• seasoned flour mixture from Step 2
• buttermilk/hot sauce mixture from Step 2

Remove the chicken tenders from the marinade (from Step 1) and pat them dry.

Working one piece at a time, dredge each tender in the flour mixture (from Step 2), then dip in the buttermilk and hot sauce mixture, and finally coat again in the flour mixture.

Make sure each piece is well coated and shake off any excess.

Let the breaded chicken tenders sit for a few minutes until the coating starts to look slightly pasty.

Use one hand for wet and one for dry to prevent caking.

Step 4: Fry the Chicken

• breaded chicken tenders from Step 3
• peanut or vegetable oil (for frying chicken)

Pour peanut or vegetable oil into a cast iron skillet or deep fryer to a depth suitable for frying.

Preheat the oil to 350°F (175°C).

Fry the chicken tenders (from Step 3) in batches of three or four, taking care not to overcrowd the pan.

Cook, turning every few minutes, until golden brown and the internal temperature reaches 165°F.

Set cooked tenders on a paper towel-lined plate to drain excess oil.

Step 5: Pan-Fry the Tortillas

• peanut or vegetable oil (for pan-frying tortillas)

Wipe out any crumbs from the skillet and add a few tablespoons of neutral oil over medium low heat.

Pan-fry 1–2 tortillas at a time, cooking each side for 1–2 minutes until they are golden but still pliable.

Transfer to a plate lined with paper towels to absorb excess oil.

Step 6: Assemble and Serve the Tacos

To build each taco, place a fried tortilla on a plate.

Add one fried chicken tender (from Step 4), your elote salad, and a drizzle of your sauce.

Serve immediately with lime wedges and enjoy while hot.

For a little extra brightness, I sometimes squeeze fresh lime juice over the tacos just before serving.